Spanish Patatas Bravas

Instructions

1. Prepare the potatoes
   Place the potato cubes in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil. Simmer for 5 minutes until slightly softened but still firm. Drain well and let dry for 5 minutes.
2. Roast the potatoes
   Preheat oven to 425°F (220°C). Toss potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon smoked paprika. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway, until golden and crispy.
3. Make the bravas sauce
   While potatoes are roasting, heat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add 2 cloves minced garlic and cook for 1 minute until fragrant. Stir in tomato paste, crushed tomatoes, remaining 1/2 teaspoon smoked paprika, and cayenne pepper. Simmer for 10-15 minutes until thickened. Season with salt to taste.
4. Prepare the garlic aioli
   In a small bowl, combine mayonnaise, remaining minced garlic clove, and lemon juice. Mix well and refrigerate until ready to serve.
5. Serve
   Transfer the roasted potatoes to a serving dish. Spoon the bravas sauce over the potatoes and drizzle with garlic aioli. Garnish with chopped parsley and serve immediately while hot.